Dolmathes Recipe

Rinse the Rice

Rinse the long-grain rice under cold water until the water runs clear. This helps to remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it cool slightly.

Sauté the Onion

In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Mix the Filling

In a large bowl, combine the cooked rice, sautéed onion, chopped dill, parsley, mint, salt, black pepper, and lemon juice. Mix thoroughly until all ingredients are well incorporated.

Prepare Grape Leaves

Carefully remove the grape leaves from the jar and rinse them under cold water to remove excess brine. Lay them flat on a clean surface.

Stuff the Leaves

Place about 1 tablespoon of the filling at the base of each grape leaf. Fold the sides over the filling, then roll it up tightly from the base to the tip to form a cylinder. Repeat until all filling is used.

Arrange the Dolmathes

In a large pot, lay some leftover grape leaves or a plate at the bottom to prevent sticking. Arrange the stuffed grape leaves seam side down in the pot. Pack them tightly together.

Add Cooking Liquid

Pour 2 cups of water over the dolmathes. Place a few lemon slices on top and drizzle with 2 tablespoons of olive oil.

Cook the Dolmathes

Cover the pot and bring to a gentle simmer over medium heat. Cook for about 45 minutes, or until the grape leaves are tender.

Serve

Remove from heat and let them cool slightly. Serve warm or at room temperature with additional lemon slices if desired.